Hot and Sweet Iowa Skinny

Midwesterners may lay claim to the creation of this fried-pork sandwich, but the rest of the country also finds it hard to resist. We added a little nip with our spicy honey-mustard spread.

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Ingredients

Yields:
4

Cal/Serv:
1134

4
boneless pork chops

1/2 c.
yellow cornmeal

1/4 c.
all-purpose flour

1 1/2 tsp.
salt

1/2 tsp.
ground black pepper

1/2 c.
vegetable oil

1/4 c.
Dijon mustard

2 tbsp.
honey

tsp.
cayenne pepper

1/4 tsp.
red-pepper flakes

4
whole-wheat buns

4
large lettuce leaves

4 tsp.
mayonnaise

Directions

Prepare the pork: Cut each pork chop into 3 equally sized pieces. One at a time, place pork pieces between 2 sheets of waxed paper and, using a meat mallet, pound them to 1/8-inch thickness. In a shallow bowl, combine cornmeal, flour, salt, and pepper. Dust both sides of each pork piece with the mixture and shake off excess.

Cook the pork: In a large skillet, heat oil over medium-high heat until very hot, but not smoking. Add pork and fry until a crisp golden crust forms -- about 2 minutes on each side.

Make the honey-mustard spread: In a small bowl, stir to combine mustard, honey, cayenne, and pepper flakes until well blended.

Assemble the sandwiches: Place one piece of pork on the bottom half of each bun, spread 1 teaspoon of the mustard mixture over the pork, and repeat with 2 more pieces of pork for each sandwich. Add lettuce. Spread mayonnaise on each top bun, cover sandwich, and serve immediately.

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